Add chicken to oven on a cooling rack sitting atop a baking sheet. Let chicken bake about 40 minutes before adding butter baste – until skin is crispy and fat has started to render.

Once cooked and cooled, cutlets can be frozen, after which they can be tossed on a baking sheet and reheated in a 350-degree oven for 10 minutes or so. The fries aren’t a must, but they’re ...

Combine buttermilk and hot pepper sauce in a bowl large enough to hold the chicken. Add the chicken and toss to coat with the ...

2. Baked chicken thighs For skin-on, bone-in chicken thighs: Preheat the oven to 350 degrees. Rub the bone-in thighs with olive oil or butter and season with salt and pepper.

Nestle the chicken back in. Transfer the pot to the oven, uncovered. Braise until the chicken and leeks are tender, and the sauce has reduced but is still brothy, for 40 to 50 minutes.

Fry the chicken (in batches) until golden brown and cooked through, when thermometer is inserted temperature should reach 165˚F. Remove and drain on roasting rack fitted over a baking sheet or on ...